Momo are everywhere in Kathmandu: street stalls, office canteens, fancy restaurants and every home kitchen. The dumplings came from Tibetan cooking and were adopted so completely that many people now think of them as Nepal's national snack.
Ordering is easy once you know the four main styles.
The four styles
Steamed
The classic. Dumplings are steamed and served with a spicy tomato and sesame dipping sauce. Light, juicy and the best way to taste the filling.
Fried
Steamed momo are then fried until golden. Crisp outside, soft inside. Good with a cold drink.
Chilly
Fried momo tossed with peppers, onions, chilli and a sweet and spicy sauce. Rich, sticky and very popular with groups.
Jhol
Momo served in a thin, spiced, slightly sour soup. Comforting on a cold or rainy day and easier on a sensitive stomach than the fried styles.
Choosing a filling
- Veg: cabbage, onion, other vegetables and spices. A good choice if you want something lighter.
- Chicken: the most common filling in Kathmandu.
- Mutton: richer and more flavourful, and usually the most expensive.
At Thulo Thakali you can order any filling in any of the four styles. The full price grid is on our menu.
How to eat momo
Eat them hot. Dip each momo into the sauce, then eat it in one or two bites. Be careful with the first bite, because the filling holds hot juices.
Something sweet
Momo also come as dessert. Khuwa momo are filled with sweet milk solids, and chocolate momo are a modern favourite. Read more in our piece on Nepali desserts and khuwa momo.
Momo with a Thakali set?
Many groups order a Thakali set each and a plate of momo to share. It works well. Plan a group dinner by booking a table.
